Healthy Snack (Nuts baked in maple syrup)

I love munching something while having a evening coffee. I love Mutigrain Biscuits from Trader Joe's. The biscuits are very small and they are very tasty. By eating something healthy it makes me feel better at the end of the day. But eating the same thing everyday, i get bored. This recipe is very easy to make and you can prepare and store them in air tight container. You'll not stop eating them. They are crunchy, sweet, tart and moreover its healthy. I always have almonds, walnuts stored in the freezer and that way they retain the essential oil in them. The ingredients i used is what i had in my pantry, you can try any nuts and dried fruits. I am so addicted to this right now.


Pumpkin Seeds are rich in protein and iron. About 1/4 cup of pumpkin seeds provides 20 percent of recommended daily intake. Walnuts are the good source of omega 3 fatty acids that helps anti-aging. They help reducing bad cholestrol in the body.

Ingredients  :
Dry Pumpkin Seeds (Pepita) - 1/4 cup
Chopped Almonds - 1/4 cup
Chopped Walnuts - 1/4 cup
Maple Syrup - 5 to 6 tbsp
Dried Cranberries - 1/4 cup
Salt - a pinch


Method  :
Preheat oven to 300F.
Combine the first four ingredients and place them in a single layer on a layered baking sheet.
Sprinkle salt on top and bake them for 20 minutes.
Let them cool and mix them in a bowl with dried cranberries.


Note :
Try any combination of nuts and dried fruits like (sunflower seeds, dried cherries or blueberries or raisins).

Zucchini Omelette

I was not a big fan of zucchini until i had this dish. For those who are not familiar with zucchini, it looks much similar to english cucumber but most often served cooked. It has a subtle flavor and can be served with salads, or even curries. This recipe can be substituted with potatoes if you cannot find zucchini's. It can be served as snack, dinner, breakfast or party appetizer. It is very easy to make and add or remove ingredients and make your own version. I saw this recipe on Food network and added Indian touch to it and it was delicious. I have already made this twice and it came out perfect. Zucchini is sure going to find its place in my shopping list hereafter.


Zucchini is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate, potassium, vitamin A. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese. (Source from Wikipedia)

Adapted from - Ina Garten
Makes upto - 6 to 7


Ingredients :
Zucchini - 2 medium grated
Onion - 1 small (finely chopped)
Eggs - 2
All Purpose Flour - 4 to 6 tbsp
Baking Powder - 1/2 tsp (optional)
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Pepper Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 spring
Cilantro - few leaves chopped
Salt - 1 tsp app.
Oil - to shallow fry


How to :

1. Heat tava on low to medium heat, and combine all the ingredients. Pour the mixture into the tava, brush with oil, let it cook for few minutes on one side.
2. Once cooked turn it, let it cook on the other side for few minutes. Serve them hot or leave them in a 300F oven for upto 30 minutes.
3. It is best served when hot. Make small patties and serve as appetizers too or as a healthy breakfast. Try potatoes too instead of zucchinis.
4. Make the batter and immediately make omelette. Add salt at the end as the zucchinis try to leave water. If the batter goes watery add more flour and make it a semi thick batter. 

Note : 

• First add 4 tbsp of flour and as the batter goes watery add more. I started of with four and ended up with 6 tbsp for last 2 omelettes.

Javvarisi Vadai (Sabudana Vada)

I tried this recipe for the first time and it was delicious. I don't know why mom never made this recipe. This is very easy to make and a good evening snack. 

Ingredients :
Javvarisi  (Sabudana/Pearl Tapioca)- 1/2 cup
Potato - 2 medium
Roasted and ground Peanut Powder - 1/4 cup
Ginger - a small piece
Green Chillies - 1 (chopped)
Red Chilli Powder - a pinch
Curry Leaves - 1 spring (chopped)
Coriander Leaves - 1/4 cup (chopped)
Ajwain seeds (Omam)- 1/2 tsp
Cumin Seeds - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Oil - for deep frying


Method :

1. Soak javvarisi in warm water just enough to cover them for about an hour.
2. Javvarisi will double in size. Drain them thoroughly.
3. Boil potatoes until they are soft on outside and still firm in the middle. Drain the water and Grate them.
4. Mix rest of the ingredients and form small balls, pat  them in your palms and deep fry.
5. Javvarisi vada is ready to be served. Serve with mint chutney, tamarind chutney or just ketchup.

Note : 

• Grating the boiled potatoes helps no forming of lumps. 

Tandoori Chicken

This is a great appetizer for a party or just on a lazy weekend. What can make a perfect lunch with just baked chicken served with rice and rasam. This is our family favorite.

Marination time : overnite or atleast 2-3 hours
Preparation Time : 45 minutes
Serves : 3- 4 people


Ingredients : 
Chicken drumsticks : 10 pieces
Ginger Garlic Paste : 1 tbsp
Kashmiri red chili powder : 1tbsp
Coriander powder : 1tsp
Cumin powder : 1tsp
Pepper powder : 1/2 tsp
Garam masala : 1tsp
Kasuri methi (Fenugeek leaves) : 1 tbsp
Curd : 4 tbsp (strained for 15 minutes to remove all water)
Coriander Leaves : hand full (crushed to paste)
Green Chillies : 2 (crushed to paste)
Lemon : 1
Salt : to taste
Oil : for greasing


Method : 

1. Wash the chicken pieces and make 2-3 cuts where u find the flesh.
2. Mix red chili powder, salt and half a lemon and apply it on the cut area of the chicken. (This helps marination enter the meat part)
3. To any left over marination add rest of the ingredients and mix well. Add the chicken pieces to this marination and mix.
4. Allow this it sit for 2-3 hours. Overnight marination is highly preferred.
5. Preheat the oven to 375deg, In a oven safe flat dish covered with foil (eases the cleaning part) apply oil over the foil so the chicken wont stick and place the chicken pieces.
6. Drizzle oil on top of each chicken piece and bake it for 25 minutes.
7. There willl be gravy oozing out of the chicken. Scoop it out and use it to serve the chicken later. This step will happen if you fail to strain the curd.
8. Increase the heat to 400-450deg and turn the chicken pieces every 5-8 minutes just to fry it evenly for another 20 minutes.
9. Last 20 minutes can be varied depending on the oven. Serve it with gravy from baking or raita.